Proofing - Cooling

Our ultrasonic humidifiers produce an extremely fine, cold mist, consisting of droplets between 1-2 μm in diameter. The aerosol is directed through the proofing chamber by an air current. Some of the droplets evaporate immediately, causing humidity to rise evenly and without condensation. The remaining droplets remain suspended and settle on the dough, forming a miniscule layer of moisture.

Proofing Advantages

  • The increased humidity and the miniscule layer of moisture on the dough will prevent the bread from drying up and developing a crust prematurely
  • Subsequent processing is improved: the dough does not stick and has more stability, increasing the ease of handling
  • Our technology can be applied during any stage of the rising process and at any temperature
  • The relative humidity can be regulated closely, up to 100%
  • Our technology allows for baking and proofing at lower temperatures, or for shorter durations, which saves on energy

Cooling Advantages

  • Contributes to the cooling process: higher humidity, lower temperature and/or less energy consumption
  • Cooling time can be reduced
  • Bread is easier to process further (e.g. cutting), which reduces waste
  • This system can also be applied to thawing or freezing
  • Higher quality of bread
  • Bread dries up less
  • Bread retains more weight
  • Bread appears fresher (crispier, fewer cracks in the crust)